Baby Corn, Ham and Jicama Stir Fry Recipe

Baby Corn, Ham and Jicama Stir Fry Recipe: "

Ingredients
2 1/2 cups young corn
2 cups mixed vegetables (carrots, corn, green beans, green peas)
1 medium yellow onion, chopped
1 lb. ham, chopped
1 teaspoon minced garlic
1/4 cup cooking wine
3/4 cup chicken broth
1 1/2 cups Jicama, chopped
2 tablespoons cooking oil
Salt and pepper to taste

Cooking Procedure:

• Heat the oil in a wok.
• Sauté the garlic and onion
• Add the ham. Stir fry for 3 minutes.
• Put-in the Jicama, young corn, and mixed vegetables. Stir-fry for 3 to 5 minutes.
• Pour-in the cooking wine. Continue to cook for a minute.
• Add the chicken broth. Let boil and cook for another minute.
• Add salt and pepper to taste.
• Transfer to a serving plate.
• Serve. Share and enjoy!"

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Vegan Ceasar Salad

Ingredients:
1 12 oz. package soft Silken Tofu
2 garlic cloves
Juice of ½ a medium lemon
2 tablespoons of cashews
½ teaspoon of dill
1 ½ teaspoons salt
1 cup of water
3 Romaine Hearts washed
1 cup croutons (homemade or store bought

Here's How:

• Put all ingredients in the blender except lettuce and croutons. Blend well until smooth.
• Cut the romaine lettuce into medium pieces. Make your croutons by cutting whole wheat French bread into cubes and toast at 350 degrees for 10 minutes. Watch them so they will not burn. Turn them so they will not burn from one side.
• Put croutons on top of your lettuce and add your dressing.

How to Make Silken Tofu

Baby Bok Choy with Cashews

Baby Bok Choy with Cashews Recipe | Simply Recipes: "

Yield: Serves 4.

INGREDIENTS:
2 Tbsp olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped
1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 teaspoon dark sesame oil
Salt
1/2 cup chopped, roasted, salted cashews

METHOD:

1. Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
2. Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3. Gently mix in cashews.

"
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Cabbage Salad

Cabbage Salad: "

Ingredients:
1 cabbage head finely shredded
3 green onions finely chopped
¼ cup of sliced almonds
2 tablespoons of sesame seeds
2 Ramen noodles packages without the seasoning

Dressing:
2 tablespoons of sugar
½ cup of olive oil
½ cup of soy sauce
3 tablespoons of lemon juice
1 teaspoon of salt

Direction:

1. Toast the sesame seeds and almonds slightly in the oven at 350 degrees without burning them.
2. Combine the cabbage, onion, almonds and sesame seeds.
3. Put the dressing ingredients in a pot and bring to a boil for about 3 minutes, remove and let cool.
4. Before serving add the dressing and the broken noodle pieces.

"
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Sweet Corn Vegetable Soup - Simple Easy to Cook Recipe

Sweet Corn Vegetable Soup - Simple Easy to Cook Recipe by Archana's Kitchen: "

Ingredients

6 cups of vegetable stock
2 tablespoons corn flour
1/4 teaspoon soy sauce
salt and black pepper to taste
1/2 cup of cream style sweet corn
1/4 cup finely chopped carrots, lightly steamed
1/4 cup finely chopped beans, lightly steamed
1/4 cup sweet corn kernels, steamed
2 tablespoons finely chopped spring onion leaves"

Method

1. Dissolve the corn flour in a little but of vegetable stock. Once dissolved completely, add the remaining stock, soy sauce, salt and black pepper to taste.
2. In a heavy bottomed sauce pan (dont turn on the heat as yet); add the cream style sweet corn, the above corn flour-stock mixture and stir well, until well combined. Once combined, turn the heat on.
3. Stirring continuously, allow the corn mixture to boil until you notice that it begins to thicken. Once it begins to thicken stir in the remaining ingredients(carrots, beans, spring onion leaves) and boil for a few more minutes.
4. Turn off the heat and taste. Adjust the seasoning to suit your palate.

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Bacon-Wrapped Asparagus Recipe

Just love this :) Bacon-Wrapped Asparagus Recipe 3 | Just A Pinch Recipes: "

Ingredients:

2 lb fresh asparagus, ends trimmed
12 slice bacon, uncooked
1/2 c light brown sugar
1/2 c butter
1 Tbsp soy sauce
1/2 tsp garlic salt
1/4 tsp freshly ground pepper

Directions:

1. Preheat oven to 400 degrees.
2. Divide asparagus spears into 12 bundles (3-4 pieces each). Wrap 1 piece of bacon around each bundle, starting 1/2" from bottom of the tips. Secure the bacon-wrapped asparagus with a toothpick. Arrange bundle in a shallow baking pan.
3. Combine brown sugar and remaining ingredients in a medium saucepan; heat mixture to a boil over medium heat, stirring occasionally. Pour mixture over asparagus bundles.
4. Bake 25 to 30 minutes or until spears have begun to wilt and bacon looks fully cooked. Enjoy!"

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Vegetable Lumpia

WHAT YOU WILL NEED:

2 1/2 cups shredded cabbage

3/4 cups carrots, julienned

3 cups bean sprouts, cleaned

2 tablespoons chopped green onions

2 teaspoons minced garlic

1 teaspoon minced ginger

1 teaspoon sesame oil

1 1/2 tablespoon soy sauce

1/3 teaspoon ground black pepper

lumpia wrappers

1 egg, beaten

3 cups Cooking oil

HERE'S HOW:

1. Heat a pan and then scoop about 1 to 1 1/2 tablespoons of cooking oil.
2. When the oil becomes hot, saute the garlic and ginger.
3. Add the green onion, cabbage, and carrots. Cook for 3 to 4 minutes.
4. Put-in the bean sprouts, soy sauce, and sesame oil. Mix well and then cook for 1 to 2 minutes.
5. Turn off the heat and then transfer the vegetables to a colander to drain the liquid. Let it cool down.
6. Lay a piece of lumpia wrapper in a clean flat surface. Scoop about 2 tablespoons of vegetable mixture. Wrap the mixture by folding the opposite ends of the wrapper inward and then rolling the other side until a cylindrical shape is formed. Seal the edge by brushing the beaten egg mixture in the end of the wrapper. Repeat this step until the veggie mixture is consumed.
7. Meanwhile, heat the cooking oil in a deep cooking pot.
8. When the oil becomes hot, put-in the lumpia rolls gently one at a time until the maximum capacity of the cooking pot is reached. For better results, try to limit the rolls by cooking around 5 to 6 pieces at a time.
9. Deep fry for 3 to 5 minutes or until the wrapper turns light to medium brown.
10. Remove the fried lumpia from the pot and place in a plate lined with paper towel.
11. Serve with desired dipping sauce.

Pinoy Style Green Salad

This is the Filipino variation of the popular garden salad. In place of olive oil, the Filipinos use fish sauce, which gives the salad a distinctly Southeast Asian flavor.
This dish is super easy to prepare and pairs well with any meat or pasta dish, or you can eat it by itself as a starter. 

WHAT YOU WILL NEED:

6 large iceberg lettuce leaves
2 medium tomatoes
1 thinly sliced cucumber
1 thinly sliced small onion

DRESSING:
¼ cup sugar

¼ cup vinegar
1 tsp fish sauce
½ tsp salt
¼ tsp ground black pepper

HERE'S HOW:
1. Use your hands to tear the lettuce leaves into medium sized pieces.
2. Cut each tomato into 12 wedges.
3. Put all the vegetables into a large salad bowl and give it a quick toss.
4. Combine all ingredients for the dressing and mix well so that the sugar and salt dissolve. An easy way to do this is to put all the ingredients for the dressing into a small bottle. Close the cap tightly and shake well.
5. Pour the dressing over the salad and toss just before serving.

Preparation tip: You can optimize preparation time by making the dressing ahead of time and storing it in an air tight container in the fridge.
 

Vegetarian Curry

Here is a family style recipe that uses several powerful anti-inflammatory ingredients, and features cruciferous veggies and antioxidant-rich beans.

WHAT YOU WILL NEED:

2 tablespoons olive oil
1 cup onion, chopped
3 cloves garlic, minced
4 teaspoons ginger, minced
1 cup crushed tomatoes
3 cups water
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cardamom
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
8 cups cauliflower florets
2 cups cooked kidney or garbanzo beans
1 cup peas
1/2 cup parsley, chopped

HERE'S HOW:

1. In a large heavy-bottomed pot, heat the olive oil over medium heat and add onion, garlic and ginger. Sauté for about 5 minutes on medium. Add crushed tomatoes, water, turmeric, cumin, cardamom, salt and black pepper, stirring to mix.
2. Add the cauliflower, beans and peas, stirring to coat with sauce. Cover pot and simmer for 7-8 minutes, until cauliflower is fork tender. Add parsley, stirring to combine, and then serve over rice, quinoa, or millet. 

Serves 4.

PAPAYA, CARROTS AND FRIED FISH SALAD

Preparation Time: 30 minutes plus 20 minutes to chill
Cooking Time:
Servings: 8-10

WHAT YOU WILL NEED:

3 cups grated unripe papaya
1 ½ cups grated carrots
¼ cup chopped wansoy
¼ cup hibe (dried shrimp), soaked for 10 minutes then drained
3 pieces siling labuyo
½ cup brown sugar
¼ cup cooking oil
¼ cup calamansi juice
¼ cup vinegar
1 8g MAGGI MAGIC SARAP
2 tbsp patis or to taste (optional)
Shredded left-over fried fish
Crispy fried tofu or fried wonton wrappers

HERE'S HOW:

1. Toss papaya, carrots and wansoy in a bowl. Set aside in the refrigerator to chill.
2. Using a mortar and pestle, coarsely crush the hibe and the siling labuyo together. Transfer in a bowl. Add sugar and mix very well
3. Whisk in oil, calamansi juice and vinegar until the mixture is fully incorporated.
4. Season with MAGGI MAGIC SARAP and patis to taste.
5. To assemble salad, toss the prepared vegetable in the prepared dressing. Transfer on a plate and top with fried left-over fish, fried tofu or crispy wonton wrappers.

Nutritional Content:
Calories: 214
Carbohydrates (g): 36
Protein (g): 6
Fats (g): 2

Native Salad with 2 Dressings

Flakes of tinapa and bits of chicharon, coupled with a choice of two dressings, lend an exciting twist to this native Filipino salad.

Preparation Time: 20 minutes
Cooking Time:
Servings: 4-6

WHAT YOU WILL NEED:

4 cups blanched kamote tops (talbos ng kamote)
½ cup minced onions
1 cup tomatoes, cut into thin wedges
½ up flaked tinapa
¼ cup ground chicharon

Spicy Vinaigrette Dressing: Whisk -
¼ cup vinegar
1-1/2 tbsp MAGGI SAVOR, Garlic Flavor
2 tbsp olive oil
1 tsp crushed garlic
½ tsp prepared mustard
dash of salt
sugar to taste

Creamy Ranch Dressing: Combine -
1 125 g. pack NESTLE YOGURT, Natural
2 tbsp mayonnaise
½ tsp vinegar
1 tsp Dijon mustard
dash of black pepper
dash of dried thyme leaves
sugar to taste
1 tsp. lemon juice
½ tbsp. minced spring onions

HERE'S HOW:

1. Put a little salt in boiling water before adding kamote tops . Cook 2 minutes and drain well.
2. Toss the rest of the ingredients for salad except chicharon.
3. Toss salad with a choice of the 2 dressings and sprinkle chicharon

Nutritional Content:
Calories: 116
Carbohydrates (g): 8
Protein (g): 4.3
Fats (g): 9.6

Japanese Vegetable Salad

Japanese inspired salad, great as side dish to breaded fish fillet, chicken, or pork.

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 10-12

WHAT YOU WILL NEED:

3 medium cucumbers halved lengthwise, seeded and grated
3 medium carrots, peeled and grated
1 tbsp salt
1/3 cup crabstick
1 170g can NESTLE Cream
1 tbsp vinegar
2 tbsp sugar
1/2 cup mayonnaise
1 tbsp. mustard

HERE'S HOW:

1. Soak cucumber and carrots in salted water for about 10 min. Wash vegetables with tap water and drain very well in a colander.
2. Combine all ingredients for dressing in a bowl. Toss with the vegetables and crabmeat just before serving. Garnish with nori strips if desired.

Nutritional Content:
Calories: 116
Carbohydrates (g): 3.3
Protein (g): .5
Fats (g): 11.3

Grilled Kesong Puti and Tomato Salad

A side salad made special with Laguna’s finest kesong puti, salted eggs, and grilled local vegetables served with Asian-inspired vinaigrette.

Preparation Time: 15 minutes
Cooking Time: 15 minutes to grill vegetables
Servings: 8

WHAT YOU WILL NEED:

Dressing: Combine-
1 sp chopped wansuy
½ cup corn oil
1 tbsp vinegar
1 tbsp kalamansi juice
1 sachet 8g MAGGI MAGIC SARAP
1 tbsp hoisin sauce
salt
pepper to taste

Salad:
4 slices kesong puti (native cheese)
2 pcs cucumber, sliced into rounds
2 salad tomatoes, sliced into rounds
1 small head iceberg lettuce, shredded
1 pc salted egg, sliced
¼ cup sliced wansuy

HERE'S HOW:

1. Reserve around ¼ cup of the prepared dressing. Set aside.
2. Grill kesong puti, cucumber, and tomatoes while basting with the reserved dressing. Set aside.
3. Arrange lettuce in a bowl and top with grilled vegetables, salted egg slices, and wansuy. Drizzle with the remaining dressing.

Nutritional Content:
Calories: 197
Carbohydrates (g): 1.7
Protein (g): 3.2
Fats (g): 19.7

Coriander Eggplant Salad

The eggplant cooked in this herbed vinaigrette; topped with fresh coriander leaves is good as relish or salad to accompany meat dishes

Preparation Time: 00:20
Cooking Time: 00:00
Servings: 4

WHAT YOU WILL NEED:

Dressing:
1 cup water
1/4 cup corn oil
1 tbsp MAGGI Savor Classic
1 8g MAGGI MAGIC SARAP
1/2 tsp salt
1/3 cup vinegar
3 pieces fresh basil leaves
1 sprig parsley
1/2 tsp dried tarragon
1 piece bay leaf

6 cups peeled and diced eggplant
1/2 tsp. lemon juice
1/2 cup coriander leaves (wansoy)

HERE'S HOW:

1. Combine the ingredients for dressing in a saucepan. Let boil.
2. Add eggplant into the mixture then simmer until eggplant is tender but still firm.
3. Set aside eggplant and arrange on a serving dish.
4. Reduce liquid by half; strain, and add lemon juice.
5. Pour over eggplant and toss gently to blend.
6. Chill. Top with wansoy leaves to serve.

Nutritional Content:
Calories: 162
Carbohydrates (g): 8
Protein (g): 1
Fats (g): 14

CHIVE UP SEAFOOD SALAD

Mango coleslaw with assorted seafood in creamy mayo dressing

Preparation Time: 00:20
Cooking Time: 00:20
Servings: 8-12

WHAT YOU WILL NEED:

1/2 kg mussels, steamed open and shelled
1/2 kg prawns, steamed and shelled
1/4 head of red cabbage, shredded ( about 3 cups)
1/2 head green cabbage, shredded (about 6 cups)
1 medium half-ripe mango (manibalang), diced
Dressing:
1 160g can NESTLE Cream
1 cup mayonnaise
1/4 cup chopped fresh chives
1/4 cup snipped fresh dill
1/2 cup finely chopped pickle relish
1 tsp grated ginger
1 tsp curry powder
salt ,pepper, and sugar to taste
pinch of chili powder
lettuce leaves

HERE'S HOW:

1. Toss mussels, prawns, cabbages, and mango in a bowl. Cool in the fridge.
2. In another bowl, blend all the ingredients for dressing. Toss into seafood mixture just before serving and chill 10-15 minutes. Serve on individual plates lined with lettuce leaves.

Nutritional Content:
Calories: 372
Carbohydrates (g): 14
Protein (g): 16
Fats (g): 28

Utan Bisaya

 

WHAT YOU WILL NEED:

1/2 kg (4 pcs) salay-salay or alumahan
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
50 g kamote, cubed (1/4 cup)
50 g (1 small pc) gabi, cubed (1/4 cup)
50 g sayote, cubed (1/4 cup)
50 g squash, cubed (1/4 cup)
100 g (5 pcs) okra, sliced
30 g ubod, sliced into thin strips (1/4 cup)
20 g leek, sliced into 2 inch strips
100 g (2-1/2 cup) malunggay leaves

HERE'S HOW:

1. Rub ¼ tsp iodized fine salt onto fish. Heat ½ cup oil and fry fish until golden brown. Cool and flake into large pieces. Set aside.

2. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in 1 tbsp oil. Add 6 cups water and bring to boil. 

3. Add flaked fish, kamote, gabi, sayote and squash. Season with 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt). Cover and simmer for 5 minutes or until almost tender. Add okra and ubod. Cook for another 2-3 minutes. Add leek and malunggay just before turning off the heat.

Ginataan

WHAT YOU WILL NEED:

1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
½ tbsp oil
300 g kalabasa, sliced
200 g sitaw, sliced
¾ cup thick coconut milk

HERE'S HOW:

1. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning in oil for half a minute.
2. Add vegetables and coconut milk. Simmer uncovered with occasional stirring for 10 minutes or until cooked.

Makes 4 servings

Ginisang Gulay

SAYOTE
½ tbsp cooking oil
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
½ kg sayote, sliced diagonally ½ cm thick
3-4 tbsp water

HERE'S HOW:

1. Heat cooking oil in pan. Add DEL MONTE Sandosenang Sarap All-in-One Seasoning and stir for a few seconds.
2. Add sayote, sauté for 1 minute. Add water.
3. Cover and simmer over low heat for 5 mins.

Makes 2-3 servings.



CABBAGE
 ½ tbsp cooking oil
1 pack (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
½ kg cabbage, sliced diagonally ½ cm thick
3-4 tbsp water

HERE'S HOW:

1. Heat cooking oil in pan. Add DEL MONTE Sandosenang Sarap All-in-One Seasoning and stir for few seconds.
2. Add cabbage and water. Stir for 5 mins.

Makes 2-3 servings.

ALUGBATI AT TALONG SA BAGOONG

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4-6

WHAT YOU WILL NEED:

2 tbsp cooking oil
2 tbsp crushed garlic
1 medium onion, sliced
2 pieces tomatoes sliced
½ cup fried and flaked meat of tinapang galunggong
2 tbsp bagoong alamang
4 pieces talong, grilled, skinned and cubed
¼ cup vinegar
4 cups alugbati tops
1 8g. MAGGI MAGIC SARAP

HERE'S HOW:

1. Heat cooking oil. Sauté garlic, onion and tomatoes until limp.
2. Stir in flaked tinapa and bagoong. Cook for 1 minute.
3. Add talong and cook for 20 seconds. Put alugbati tops and stir for another 20 seconds without covering.
4. Season with MAGGI MAGIC SARAP.

Nutritional Content:
Calories: 125
Carbohydrates (g): 4
Protein (g): 13
Fats (g): 6

Adobong Sitaw

A new take on the timeless adobo we have always loved.

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Servings: 4-6

WHAT YOU WILL NEED:

2 tbsp cooking oil
1/2 kg sitao, cut 2 inches long
1 cup water
3 tbsp vinegar or to taste
1 sachet 8g MAGGI MAGIC SARAP

HERE'S HOW:

1. Heat cooking oil in pan and stir in sitao and cook until tender.
2. Pour water and vinegar and bring to boil.
3. Stir in MAGGI MAGIC SARAP. Mix well and serve immediately.

Nutritional Content:
Calories: 104
Carbohydrates (g): 1
Protein (g): 3
Fats (g): 9